How do I fold egg whites into the soufflé base without deflating them?

Folding is a technique used to mix a light and airy ingredient, like beaten egg whites, into a heavier mixture, like a soufflé base, without deflating the lighter mixture. After combining the two mixtures, use a rubber spatula to cut down to the bottom of the bowl. Pull the spatula toward you, scooping up the contents from the bottom of the bowl, and in one sweeping motion, fold the scooped up portion over the top. Turn the bowl a quarter turn and repeat the motions, scraping the sides of the bowl occasionally, until the ingredients are evenly combined.

Can I replace the cheddar with other cheeses?

Yes, you can substitute the cheddar with other types of cheese. Good alternatives include Gruyère, Emmental, or Comté for their excellent melting qualities and complex flavors. Always opt for high-quality, freshly grated cheese for the best results in flavor and texture.

Can I prepare any part of the cheese soufflé in advance?

While the cheese soufflé is best made and baked immediately, you can prepare the Mornay sauce (the roux with milk and cheese) ahead of time. Cool, cover, and refrigerate it for up to a day. When you're ready to bake, gently reheat the sauce before proceeding with the addition of the egg yolks and folded egg whites.

Cheese Soufflé - Once Upon a Chef

Cheese souffle in a white, handled dish.

Cheese Soufflé

By Jenn Segal

Think soufflés are too tricky? Think again! With this simple recipe, whipping up a fluffy cheese soufflé is simpler than you might imagine.

Servings: 4

Prep Time: 25 Minutes

Cook Time: 35 Minutes

Total Time: 1 Hour

Ingredients

3 tablespoons unsalted butter, plus softened butter for greasing the soufflè dish
½ cup finely grated Parmigiano-Reggiano cheese
3 tablespoons all-purpose flour
1 cup whole milk, cold
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
Pinch ground nutmeg
1½ cups (6 ounces) shredded good-quality sharp Cheddar cheese
4 large egg yolks (save the whites)
2 tablespoons finely chopped chives
5 large egg whites
¼ teaspoon cream of tartar

Instructions

Preheat the oven to 350°F and set an oven rack in the middle position.
Use softened butter to grease a 2-quart soufflé or ceramic or glass baking dish. Add ¼ cup of the Parmigiano-Reggiano and roll it around the dish to coat the bottom and sides.
In a small saucepan over medium heat, melt the 3 tablespoons of butter. Add the flour and cook, whisking constantly, for about 1 minute. Add the milk and whisk the mixture until smooth. Continue cooking, whisking constantly, until the mixture thickens and comes to a boil, a few minutes (be sure to scrape the edges of the pan with your whisk, where the mixture thickens first). Remove the pan from the heat and stir in the salt, pepper, and nutmeg. Add the Cheddar and the remaining ¼ cup Parmigiano-Reggiano; stir until the cheeses are melted and the mixture is thick and smooth. Let the mixture cool for 10 minutes, then whisk in the egg yolks and the chives.
In the bowl of an electric mixer fitted with the whisk or beaters, whip the egg whites and cream of tartar on medium-low speed until foamy, about 1 minute. Increase the speed to medium-high and whip until stiff peaks form, about 3 minutes. Add one-third of the milk/cheese mixture to the whites and beat on medium speed until smooth. Add the remaining milk mixture to the whites and, using a rubber spatula, fold until the mixture is uniform (see note).
Pour the mixture into the prepared soufflé or casserole dish (it should come about 1 inch from the top; if you have extra batter, discard or bake it in a separate dish). Place on a baking sheet and slide into the oven. (The baking sheet just makes it easier to move in and out of the oven.) Bake for about 35 minutes, or until puffed and golden brown on top. The soufflé will stay inflated for a while, but it is best to serve it immediately.
Note: Folding is a technique used to mix a light and airy ingredient, like beaten egg whites, into a heavier mixture, like a soufflé base, without deflating the lighter mixture. After combining the two mixtures, use a rubber spatula to cut down to the bottom of the bowl. Pull the spatula toward you, scooping up the contents from the bottom of the bowl, and in one sweeping motion, fold the scooped up portion over the top. Turn the bowl a quarter turn and repeat the motions, scraping the sides of the bowl occasionally, until the ingredients are evenly combined.

Pair with

Roasted Beet Salad with Goat Cheese, Walnuts & Honey-Dijon Vinaigrette

Nutrition Information

Per serving (4 servings)
Calories: 487
Fat: 37 g
Saturated fat: 21 g
Carbohydrates: 10 g
Sugar: 4 g
Fiber: 0 g
Protein: 28 g
Sodium: 679 mg
Cholesterol: 227 mg